A Mexican chicken adobo recipe featuring dried ancho chiles that’s juicy, tender, and smoky thanks to flavor-forward ingredients, like ancho chiles, ripe tomatoes, and clove and the light touch of the grill. Use the homemade adobo on chicken (like we do here) or pork chops or shrimp.
Today we’re making homemade adobo featuring dried ancho chiles, this month’s challenge ingredient! The word adobo in Mexican cuisine generally means “marinade” and this one is perfect for the grill. This simple recipe combines dried chiles, aromatics, and spices that gives the chicken gloriously charred edges and penetrates the meat with caramelly sweetness.
Earlier this summer I shared my favorite 5-minute grilled chicken marinade and this one has a bit longer prep time but is still pretty easy with a short ingredient list.
The first step to making the Mexican adobo sauce is to prep the dried ancho chiles. Let’s take a closer look at this month’s challenge ingredient.
What Are Ancho Chiles?
Ancho chilies are the dried form of poblano chili peppers (also confusingly called pasilla peppers). The emerald green poblano peppers are allowed to fully ripen on the vine to a rustic red and then are picked and dried.
The word ancho is the Spanish word for “wide” and you can differentiate ancho chiles from other dried peppers by their wide body near the stem. They taste sweet and earthy chiles and do not have a spicy flavor. They have notes of chocolate, black pepper, and olive.
You can find them in any Latin market with the other dried chiles and in many grocery stores either in the Latin aisle or sometimes in the produce section. Of course, you can always order them online.
Look for soft, pliable chiles that are brittle or hard. They should bend easily without breaking.
Dried ancho chiles appear in Mexican cooking in many authentic Mexican food recipes like mole poblano, chorizo, and pozole. According to Larousse Cocina, a Mexican culinary encyclopedia, ancho chiles are used all over Mexico but especially in Zacatecas and San Luis Potosí where they are used “in pork stews and marinades, and as a special salsa that is commonly simmered with hearts of palm, cactus, or an edible flower similar to an artichoke called cabuche.”
Want another grilled chicken recipe? Check out my sizzling and juicy grilled chicken fajitas recipe!
Key Ingredients
A Mexican adobo chicken recipe starts with great ingredients that are a combination of sweet, spicy, acidic, and herbal. This simple adobo has 10 ingredients, plus the chicken. Here’s what you’ll need:
- Aromatics – A few cloves garlic and white onion make a solid foundation of flavor
- Dried ancho chiles – The key ingredient that gives al pastor its signature earthy flavor and bright red color.
- Brown sugar – For subtle sweetness that helps create crispy, caramelly edges as the chicken cooks.
- Apple cider vinegar – Just a splash, which helps balance the flavor and add brightness. Substitute white vinegar if you don’t have apple cider vinegar.
- Ripe tomatoes – Gives the adobo body and silkiness plus a nice balance of sweet and acid.
- Herbs and spices – whole cloves, kosher salt, ground cumin, and dried thyme create a well-rounded flavor. If you can’t find thyme you can use dried Mexican oregano.
- Chicken – I like to use a variety of bone-in chicken pieces like chicken legs and thighs, but you can use whatever cut of chicken you like best. If you use boneless, skinless chicken thighs or boneless skinless chicken breasts, the cook time will be significantly less.
How To Make This Flavorful Mexican Chicken Adobo
This authentic recipe is a simple 4-step process that is a great introduction to how to use dried chiles if you are unfamiliar.
The first step to make this homemade adobo sauce is to prep the dried ancho chiles and make them soft enough to blend. To do that we will start by removing the stems from the chiles, opening them up and removing the seeds. Give them a rinse to wash off any dirt or dust.
Then we will toast them briefly on a comal or large skillet over medium-high heat on the stovetop until they are fragrant and darker in color but be careful not to burn them.
Lastly, bring a pot of water to a boil and plunge them into the boiling hot water. Remove from heat and let soak until they are soft, about 30 minutes.
When the chiles are ready all you need to do is combine them in a blender or food processor with the remaining adobo ingredients and blend until smooth.
Pour the adobo over the chicken and marinate in the refrigerator for at least 6 hours but no more than 3 days.
Place chicken on the grill over medium-low heat until golden brown.
MAKE AHEAD: The adobo can be made up to a week in advance and stored in an airtight container in the fridge until ready to use.
Serving Suggestions
This tender chicken is best served with classic Mexican sides. A few of my favorites include:
- Steamed rice, Mexican rice, Arroz Verde, or Coconut-Cilantro rice is always a tasty side to soak up the yummy juices.
- Don’t forget the beans; refried beans, crockpot borracho beans, or sofrito black beans are always good options.
- And for veggies, crispy potatoes in red sauce are a family favorite, so is this Veracruz-style hominy, or grilled veggie skewers.
- Garnishes and tortillas are a must as well. Think about sour cream, warm corn tortillas or flour tortillas, lime wedges, and a salsa or two. Dinner perfection!
- Lastly, how about a cocktail! If you’re having a party, make a batch of my California-style cazuela voladora.
Also, if you have leftovers, shredded chicken makes excellent adobo chicken tacos.
I cannot wait for you to try this adobo de pollo! It’s similar to my tacos al pastor recipe: traditional Mexican flavors in a delicious but simple dish.
If you do give it a try, be sure to enter the Challenge Ingredient Cooking Contest for a chance to win a $150 Amazon gift card ! See all the rules to enter here. Happy grilling! ♡
Grilled Mexican Chicken Adobo
A Mexican chicken adobo recipe featuring dried ancho chiles that's juicy, tender, and smoky thanks to flavor-forward ingredients, like ancho chiles, ripe tomatoes, and clove and the light touch of the grill. Use the homemade adobo on chicken (like we do here) or pork chops or shrimp.
Ingredients
- 6 dried ancho chiles
- 1/2 pound (about 2 medium) ripe roma tomatoes, cored and quartered
- 3 cloves garlic, peeled
- 1/2 white onion, chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 3 whole cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 3-4 pounds bone-in, skin-on chicken pieces
Instructions
- Remove the stems from the 6 ancho chiles then open up the chiles and remove the seeds. Rinse the chiles to remove any dust or dirt.
- Bring a small saucepan of water to a boil.
- Heat a comal or dry skillet over medium heat. Lay the chiles on the comal (you may need to do this in batches depending on the size of your pan), pressing them flat so they get evenly toasted. Toast, flipping occasionally until the chiles are fragrant and have darkened in color but are not blackened or burnt, about 2-4 minutes.
- Place toasted chiles in the boiling water, remove the water from the heat and push the chiles down into the water to submerge. Let soak until soft, about 30 minutes.
- Meanwhile, place the 1/2 pound of tomatoes, 3 cloves garlic, 1/2 white onion, 2 tablespoons cider vinegar, 2 tablespoons brown sugar, 3 whole cloves, 1 tablespoon salt, 1 teaspoon ground cumin, and 1/2 teaspoon dried thyme in a blender.
- Once chiles are soft, remove them with kitchen tongs to the blender and blend on high until smooth.
- Pour the marinade over the chicken and make sure each piece is well coated. Cover and marinate in the refrigerator for at least 6 hours and up to 3 days.
- Prepare your grill for indirect cooking, creating a zone of direct high heat and a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
- Remove the chicken from the adobo and let any excess drip back into the dish. Place on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken and the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
- Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Cook until nice grill marks form but not too dark. If it is staring to get too charred, flip and continue cooking until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
- Serve and enjoy!
Notes
- Make-ahead tip: Prepare the adobo marinade up to a week in advance, then marinate the meat when ready. The meat can also be marinated up to 3 days in advance.
- Alternative proteins: Use this adobo marinade for the same amount of pork chops or shrimp. The shrimp needs less marinating time, only 1-2 hours.
- Leftovers: Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Shredded leftover chicken makes great tacos!
- Serving suggestions: Serve the chicken with warm tortillas, rice, beans, and your favorite toppings.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Just happened to have a bag of ancho chilies and a whole chicken in the fridge – and quickly shifted the evening menu to this recipe.
The marinade is easy to make and oh so flavorful – going to make another batch to use as a sauce with tacos or enchiladas soon.
turned out well and with amazing flavor. Will make this one again, and again.
This dish is a winner! It comes together so easily and has so much flavor. The chicken stayed so juicy. Delicious!
That’s wonderful to hear! It’s always a joy when a recipe turns out to be a winner, especially when it’s both easy and flavorful. I’m so glad the chicken stayed juicy – that’s the key to a great adobo! Thanks for sharing your experience, and happy cooking!